Ingredients
Equipment
Method
- Whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, ketchup, cornstarch, and water until smooth.
- Cut the chicken into bite-sized pieces and toss with half of the sauce. Let marinate for 15 minutes if time allows.
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- Arrange the chicken, pineapple chunks, bell peppers, and red onion in a single layer on the sheet pan.
- Drizzle the remaining sauce over the top and toss lightly to coat.
- Roast for 20 to 25 minutes, flipping the ingredients halfway through cooking for even browning.
- For extra caramelization, broil for 1 to 2 minutes at the end while watching carefully.
- Serve hot over rice if desired and enjoy.
Notes
Pat the chicken dry before marinating for the best glaze. Do not overcrowd the sheet pan or the ingredients will steam instead of roast. For extra caramelization, broil during the final 1–2 minutes while watching closely. Fresh pineapple provides the best texture, but well-drained canned pineapple also works.
